Asparagus with Ginger Foam

For the asparagus with ginger foam, first boil in a large pot about 3 liters of water with butter, sugar and salt. Add the asparagus and bring to the boil again. As soon as the water boils, remove the pot from the plate and let the asparagus steep in it, covered, until it has cooled down.

Heat the white wine in a saucepan. Remove and add about 200 ml of the asparagus stock. Reduce to half the volume.

In the meantime, peel and finely grate the ginger. Add to the broth along with the ginger juice, egg yolk and whole egg. Whisk over low heat until a thick foam forms. Season to taste with lemon juice, salt, and pepper.

Place the asparagus in the ginger foam so that it becomes warm (should not boil). Serve asparagus with ginger foam immediately.

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